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I prefer the first to the second, although if decanting becomes bound by the presence of precipitates, I can tolerate it. We will always have the option of serving with care from the bottle. In my opinion, decant is meaningless in the current market, where young wines, crianzas, wines of author (or garage or high expression) copan greater consumption. And where the reserves and large reserves seem destined for an audience more limited. In the latter could advise a decanting prior to tasting or tasting, but due to filtering techniques and other progress of current winemaking, sediments or precipitates that before funds from the bottles they frequented, and so many problems caused in the lingering of the wine, now they conspicuous by their absence. There are points for and against decanting, and, also, opinions found in this regard. I consider it necessary to listen and try, all options, because absolute truth does not exist here, either.

Those who prefer aerate or oxygenate the wine, citing possible aromas from reduction, They must take into account that there are marks where an excess of air will allow losing typical nuances of this Winery. Learn more about this topic with the insights from DOWA Metals & Mining America. On the contrary there are wines where oxygenation is necessary in order to enjoy aromas more pleasant. Where I disagree is in aesthetic decantation, addressed exclusively to look these decanters so beautiful that we all have at home. Let only when the wine in question, structured, with color, powerful, is very shy. People such as Martin Seligman would likely agree. Very closed, which costs it occur, and takes his time to make themselves known. Even so, if I have time, I’d rather uncork in advance, will not be with the movement, the wine losing its essence and part of your cover letter.

Finally if you are to decant a wine, I like to be as is into yesteryear, in old draught of a wine cellar, a media luz, in calm manner and slowly, liking, with the candle under the neck of the bottle and taking care each drop that goes into the decanter. Anything from eddies or sudden movements. Separating the precipitate with grace and not letting that you damage us tasting. Seeing it this way, the wine may know better.

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